Southern Fried Chicken

Country music group Little Big Town's Kimberly Schlapman shares her recipe for crispy chicken that requires an ice bath before frying.
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  1. Main Dishes

Cook time: 10-15 min | Yield: 4 Servings


  • 1 (3-5 lbs) whole chicken, cut into 8 pieces
  • 1/4 cup salt
  • 2 quarts ice water
  • Vegetable shortening for frying
  • Coconut oil for frying
  • 2 cups flour for dredging
  • 1 tablespoon salt
  • 1/4 tablespoon pepper


Place water and salt in a pot over high heat until salt dissolves. Chill the water until it is ice cold. Place the chicken in a large deep bowl and pour the cold water over the chicken to cover. Cover the bowl with plastic wrap and place in the fridge overnight or up to 6 hours. Remove chicken from salted water bath and dry with paper towels.

Season the flour with salt and pepper. Dredge the chicken pieces into the flour. Let rest for 15 minutes.

In the meantime, heat vegetable shortening and coconut oil (50/50) in a cast-iron pan. When melted, the oil should reach halfway up the pan. Oil should be at 350 degrees.

Carefully place pieces of chicken in hot oil. Fry the chicken in the oil until brown and crispy. Dark meat takes longer then white meat. It should take dark meat about 15 minutes, white meat around 10-12 minutes. Remove from pan and drain on paper towels. Place in warm oven until ready to serve.

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